Lunch: Down-Home Deviled Eggs
Recipe by Barbara Chernetz Crispy bacon adds a salty crunch and chopped pimientos add a slight sweetness to this classic deviled egg recipe. Substitute almonds for the bacon for a healthier option.
Ingredients
1/2 c. light mayonnaise
1 tsp. Dijon mustard
1/4 c. chopped pimientos
6 slice cooked bacon
2 tbsp. Chopped flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Pepper
12 large hard-cooked eggs
Italian parsley leaves, for garnish
Instructions
In a small bowl, mix mayonnaise, mustard, pimientos, bacon (or almonds), parsley, salt, pepper, and egg yolks. Spoon mixture into each halved egg white. Garnish each with a whole parsley leaf.
Reviews
Add a review for Down-Home Deviled Eggs
Nutrition Facts
Serving Size: 24
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
